Pan Seared Scallops with Butter Sauce (Edit recipe)

Learn how to make perfectly pan seared scallops with an easy butter sauce. Finished off with fresh chives, this easy, yet elegant recipe is perfect for special occasions!

5 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	1167
Fat:	20 g
Carbohydrates:	0 g
Protein:	24 g
Cholesterol:	65 g
Sodium:	757 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by scarlatifamilykitchen

View original recipe

Serves: 4

Ingredients

1 lb Scallops
1 tsp Sea Salt
.25 tsp Black Pepper
2 Tbsp Avocado Oil
4 Tbsp Unsalted Butter, cut into 4 pieces
1-2 tsp Chives, chopped (optional garnish)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat a large stainless steel or cast iron skillet over medium on the stovetop.
While the pan is heating, rinse the scallops under cold running water to remove any leftover sand and remove the adductor muscle if present.
Use a paper towel to pat the scallops as dry as possible, then season them on both sides with salt and pepper.
Add the avocado oil to the heated pan and then add the scallops in a single layer, being careful not to overcrowd the pan.
Let the scallops sear for 1-2 minutes, without moving them, until golden brown.
Gently flip them over and then evenly distribute the pats of butter around the pan.
Let the scallops cook for another 2-3 minutes until they golden brown on the outside, opaque in the middle, and just firm to the touch around the edges.
Remove the scallops from the pan and place on a serving plate or platter.
Pour the butter from the pan over top, sprinkle with the fresh chives and serve immediately.

Notes

Scallops - Frozen scallops may be used, but must be completely defrosted and pat dry of any excess moisture. Use dry scallops as opposed to wet. Bay scallops may be used, but are smaller and cook much more quickly. Oil - A high smoke point, neutral flavored oil will ensure the best flavor without burning the scallops. Canola or vegetable oil are other alternatives. Dairy-Free - Use a dairy-free butter alternative. Leftovers - Keep in an airtight container in the refrigerator for 3-4 days. Reheat in a pan on the stovetop over low heat with extra butter.